Juice wrote:i don't buy the grocery store sized saran wrap, i get 2000ft of it in the big box through a friends restauranti love it

Agreed. We get the giant roll and it's super easy to use. Tupperware is great, but constantly having to wash out Tupperware dishes sucks. If I make a bowl of spaghetti and meatballs, I will Saran Wrap that ish and just put the bowl in the dishwasher later.

So it does, I don't store with the sauce intact. Spaghetti stays in tupperware, sauce stays in whatever the sauce was in previously.

Don't you end up with a big ball of spaghetti? It likes to stick to itself when it's plain.

Only if I really cram it in there. Generally not though. A little bit of olive oil will help that though if that's happening often.

My spaghetti making:1. Boil water and break the dry spaghetti in half and put it in the pot.2. Drain water with that spaghetti scooper thing, by holding back the spaghetti and dumping the water into the sink. That strainer/wok/whatever thing thing is for girls (and it dirties another dish for no reason)3. Shovel spaghetti into bowl, season and add sauce. I don't need to heat up the sauce because the thing I'm putting the sauce on was just in boiling water and I want to eat my food sometime this week. Putting something scolding hot on top of something that's scorching hot is a fast way to second degree burns. A lid or plate over the remaining spaghetti keeps the moisture in it and keeps it hot.4. After eating most of it, put some in tupperware and refrigerate. Eat the next day.

Never had any problems really with that formula really. No sticking, no dried out strands, no saran wrap, minimal dish usage, quality deliciousness, two solid meals.